Friday, 6 April 2012

Cookie Dough Cupcakes

Have you ever wanted to whip up a batch of cookie dough just to eat it straight from the bowl? Or have you been in the midst of making some, and decided you'd rather not have the long, torturing wait while they bake? This is a recipe for cookie dough lovers everywhere: a chocolate chip cake (which is just like cookie dough except being lighter to work as a cake), an egg-less cookie dough filling and a frosting which, yes you've guessed it, possesses that delicious cookie dough taste. If you've ever had Ben & Jerry's Cookie Dough Ice Cream, you'll know what I'm talking about. The recipe is from one of my newest baking books, Making Cupcakes With Lola, from the owners of the famous London bakery.

Cream butter and sugar together for around 2 minutes until light and fluffy. Beat in flour, condensed milk and vanilla until smooth. Stir in chocolate chips. Cover and refrigerate until firmer for around an hour.

To make the cupcakes:

Preheat the oven to 180C. Sift together the flour, baking powder, bicarb soda and salt in a bowl. Put butterm sugar and vanilla in a mixing bowl and beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Pour in a third of dry ingredients and beat on low speed. Add half the milk; beat well. Repeat process, finishing with last of dry ingredients. Fold in chocolate chips. Divide mixture between 12 muffin cases and bake for 18-20 minutes or until well risen and skewer inserted in centre comes out clean. Cool completely on a wire rack. Cut in a hole in the middle of each cake and fill with a chunk of the chilled cookie dough.

To make the cookie frosting:

Cream butter and sugar with electric mixer. Mix in icing sugar until smooth. Beat in flour and salt. Then beat in vanilla and milk until smooth. Spread or pipe frosting over cakes. Top with chocolate chips or a cookie.